Ingredients:

  • 4 Mahi Mahi fillets, 6 oz each
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat every side of the Mahi Mahi fillets completely dry using paper towels to ensure a proper sear.
  2. Combine kosher salt, black pepper, and garlic powder. Season both sides of the fillets generously and let them sit at room temperature for 10 minutes.
  3. Add avocado oil to a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and begins to smoke slightly.
  4. Carefully place fillets in the pan and press down lightly with a spatula for 5 seconds to ensure full surface contact.
  5. Sear undisturbed for 3–4 minutes until a deep mahogany-colored crust forms and the fish naturally releases from the pan.
  6. Flip the fillets and cook for another 3–4 minutes.
  7. Lower the heat to medium. Add unsalted butter and minced garlic to the pan. Once the butter foams, stir in the fresh lemon juice.
  8. Tilt the pan and spoon the bubbling lemon butter over the fillets continuously for 60 seconds.
  9. Remove the fillets from the pan when the internal temperature reaches 140°F (60°C) and let them rest.